Irish Cream Filled Doughnuts

Yeah, we should be weaning ourselves off of the post holiday sugar binge with healthy salads and spinach smoothies. But seriously? What’s one more doughnut going to hurt? When Carrie and Brandy suggested a full week of doughnut popping recipes I jumped on board.

I recently heard a quote, “Today’s food is next month’s body”… well… those skinny jeans aren’t going to fit in February – because I promise these recipes are going to have you drooling at your computer screen all week long.

Grab your sprinkles and coffee. Lets jump face first into #‎DoughnutWeek! (oh, and let’s not even mention the swag, and all the chances you have to win it!)

Be sure to check out the spectacular doughnut recipes the rest of the ladies are bringing to the party:

Irish Cream Filled Doughnuts

Ingredients

2 1/2 teas active dry yeast (1 small package)

2/3 cup milk, at room temperature

3 1/2 cups flour

1 1/3 cups sugar, divided

2 teas salt

3 eggs

7 tbs unsalted butter, at room temperature, cut into small cubes

Canola oil, for frying

2 tbs Irish cream

1 cup heavy cream

1 tbs sugar

Preparation

Place milk and yeast in the bowl of your stand mixer and allow to sit for 1 minute. Add the dough hook and mix in the flour, 1/3 cup of the sugar, salt, and eggs. Mix on low speed until dough starts to come together, about 5 minutes. Add the butter, a few pieces at a time, and mix until he dough becomes smooth and starts forms a ball, about 5 minutes longer.

Turn the dough out and form into a ball. Wrap tightly with plastic wrap and refrigerate over night.

Flour a large baking sheet; Set aside.

Turn out the dough onto a floured work surface and roll out to 1/2? thick. Using a 3 to 4 inch round dough cutter, cut out 9 rounds and place on the loured baking sheet. Cover tightly with greased plastic wrap and set side. Let sit in a warm dry spot for 2 to 3 hours, until doubled in size.

Heat oil in a pan with high sides or fryer to 350 degrees. Line a rack with paper towels. Place remaining sugar in a paper bag.

Working in batches, when the oil is hot, fry doughnuts, for 2 to 3 minutes a side, 2 or 3 at a time. Carefully flip, and continue to fry 2 to 3 minutes longer, until golden. Using a slotted spoon or wire basket, let oil drip from doughnuts, then transfer doughnuts carefully to sugar bag. Shake to cover doughnuts. Let cool on paper towel lined rack. Repeat until all doughnuts are fried.

Let cool completely.

Meanwhile, make the Irish cream filling. Whisk the Irish cream, heavy cream, and sugar over high speed with whisk attachment in a clean mixing bowl until peaks form. Spoon into a piping bag fitted with a small star tip.

When doughnuts are cool, pop the piping bag filled with cream into the center of a doughnut, squeeze to fill until a bit pops out, making sure there is a good amount of filling in each doughnut. Repeat until all doughnuts are filled.

Oh my goodness, Kita! These photos (and doughnuts) are absolutely stunning!! I love the warm tones you captured – it makes the entire scene so inviting I just want to dive into that pile of doughnuts! Love, love, love these!!

Yes, yes, yes! My husband and I have been making Irish coffee almost every night so these doughnuts are right up our alley. I cannot wait to try these! I feel like we need to get together in real life and make doughnuts 🙂